keto cheeseburger

INGREDIENTS

• 250g lean beef mince
• 1 tsp ground chipotle or smoked paprika (pimenton)
• 2 tbs tomato paste
• 1 garlic clove, crushed
• 1 small beetroot, thinly sliced (we used a mandoline)
• 2 heirloom tomatoes, sliced on an angle
• 2 large dill pickles, sliced lengthways
• 2 baby cos lettuce, cut into wedges
• 50g very sharp cheddar cheese

DRESSING

• 1 white onion, very finely chopped
• 2 tbs mild mustard
• 2 tbs white wine vinegar
• 2 tbs Greek yoghurt

METHOD

• 1.
• For the dressing, combine half the onion (reserve remaining onion to serve) and the remaining ingredients in a bowl and season. Set aside.
• 2.
• Place mince in a frypan over medium-high heat and cook, breaking up with a wooden spoon, for 3–4 minutes or until browned all over.
• 3.
• Add chipotle, tomato paste, garlic, 1 tsp salt and ½ tsp freshly ground black pepper, and cook for a further 5–6 minutes or until mince is starting to catch. Remove from the heat.
• 4.
• Arrange lettuce, pickles, tomatoes and beetroot on a serving plate and scatter over the crispy mince. Crumble over cheese and sprinkle reserved onion. Serve with dressing